- 1/4 tsp safflower oil
- 1 ripe banana, mashed
- 2 eggs
- small splash of of vanilla
- dash of cinnamon and/or cardamom
- Heat a small skillet on medium with 1/4 tsp oil.
- Combine the remaining ingredients in a bowl.
- Add about half of the batter to the pan and cook for approximately 4 minutes, then turn over and cook for another one minute on the other side. Repeat until all the batter is used.
Breakfast and maple syrup surely taste great on pancakes, but offer little nutrition. Instead, I love ricotta or yogurt which add protein, and/or cooked fruit such as blueberries for antioxidants and fiber.
Marina Bedrossian is a Northport, NY dietitian nutritionist who helps people with holistic nutrition solutions and food sensitivities. Visit this page to schedule an appointment and don’t forget to join the private Facebook group “Ingredients For Healthy Families” more information here.